Fried Chicken with Honey Glaze and Ranch Sauce
Serves 1
Directions
- 1Combine buttermilk with buttermilk seasoning (salt, black pepper, paprika, onion powder, garlic powder, mustard powder, curry powder), kimchi juice, lemon juice, herbs and marinate the chicken.
- 2Cut blue cheese into pieces and place in a metal bowl.
- 3Add sour cream, mayonnaise, and buttermilk to the blue cheese.
- 4Grate garlic into the bowl with the other ingredients.
- 5Add lemon juice, chopped herbs (dill, chives, parsley), salt, and pepper to the bowl.
- 6Mix all the ingredients together to create the ranch sauce.
- 7Toast ancho chilies and Sichuan peppers in a pan.
- 8Pour the toasted chilies and peppers into a blender and blend into a powder.
- 9Combine the chili and pepper powder with honey in a pot over low heat to make a spicy honey glaze.
- 10Pour flour into a bowl and add seasonings (garlic powder, onion powder, paprika, curry powder, mustard powder, salt, black pepper, cayenne powder).
- 11Add droplets of buttermilk to the seasoned flour.
- 12Coat the marinated chicken in the dredging flour, mixing it to create craggy bits.
- 13Fry the coated chicken in hot oil for 8 minutes.
- 14Remove the chicken from the oil and place it on a drying rack.
- 15Fry the chicken again for another 3 minutes until extra crispy.
- 16Glaze the fried chicken with the spicy honey glaze.
Ingredients
- 4 chicken drums
- 4 chicken thighs
- 1 L buttermilk
- 2 TBSP salt
- 1.5 tsp black pepper
- 2 TBSP paprika
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp curry powder
- 4 TBSP kimchi juice
- 2 TBSP lemon juice
- 1 pinch thyme
- 1 pinch rosemary
- 3 cups flour
- 1 tsp garlic powder
- 1 TBSP onion powder
- 1.5 TBSP paprika
- 2 tsp curry powder
- 1.5 tsp mustard powder
- 1.5 TBSP salt
- 1.5 tsp black pepper
- 1 tsp cayenne powder
- cooking oil
- honey
- Sichuan pepper
- ancho chillies
- 0.5 cup blue cheese
- 0.33 cup sour cream
- 0.33 cup mayonnaise
- 0.25 cup buttermilk
- 1 clove garlic
- 1 TBSP lemon juice
- 1 tsp dill
- 1 tsp chives
- 1 tsp parsley
- salt
- pepper
Equipment
containerplatebowlknifemetal bowlgraterpanblenderpottongsdrying rack
Tips
- Add droplets of buttermilk to the dredging flour to create more craggy bits, making the chicken crispier.
- Add salt immediately after frying the chicken.
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